Cinnamon Roll Pancakes
These Cinnamon Roll Pancakes give you everything you love about a cinnamon roll (sweet cinnamon, buttery swirls, and creamy icing) without the long rise time or baking.
Ingredients
Pancake Base
- Prepared pancake batter homemade or pancake mix
Cinnamon Sugar Swirl
- 1/4 cup melted butter
- 1/2 cup coconut sugar
- 1 tbsp ground cinnamon
Sweet Cream Cheese Topping
- ¼ cup butter softened
- 2 ounces cream cheese at room temperature
- 1/2 cup monkfruit powdered sugar
- ½ teaspoon vanilla extract
Instructions
Make the Cinnamon Swirl
- In a small bowl, mix the melted butter, coconut sugar, and cinnamon until smooth. Transfer the mixture to a small piping bag or zip-top bag.
Prepare the Cream Cheese Topping
- In a bowl, beat the softened butter and cream cheese until smooth. Add the monk fruit powdered sugar and vanilla and mix until creamy. Set aside.
Cook the Pancakes
- Heat a griddle or skillet over medium heat and lightly grease with cooking spray.
- Pour about ⅔ cup pancake batter into the center of the griddle. Cook until bubbles form on the surface, about 2–3 minutes.
Add the Cinnamon Swirl
- Cut a small corner off the piping bag and gently swirl the cinnamon mixture over the pancake, starting in the center and working outward. Leave space around the edges so the swirl doesn’t touch the griddle.
Flip & Finish
- Carefully flip the pancake and cook the other side for 2–3 minutes, until lightly golden and cooked through.
- Remove from the pan and drizzle generously with the cream cheese topping.
Repeat
- Wipe the griddle with a damp cloth between pancakes to remove any excess cinnamon mixture, then lightly re-grease before cooking the next pancake. This prevents burning and keeps each pancake perfect.